Salmon under a potato crust

Ingredients for 2 servings:

• 4 salmon steak(s) (salmon schnitzel)
• ½ lemon(s), the juice
• 4 tbsp soy sauce
• 2 tbsp sherry
• 300 g potatoes
• butter
• 2 egg yolks
• 6 tbsp oil
• 1 pinch of salt
• 1 tbsp pepper, green, pickled

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

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Marinate the salmon cutlets in lemon juice, soy sauce, and sherry for 1/2 hour. Meanwhile, boil the potatoes in their skins, then peel and mash them. Melt the butter in the potatoes, then whisk in the egg yolk and oil, and mix well. Add 2 tablespoons of the marinade and mix well. Rinse the salmon cutlets, dry them, and place them in a baking dish. Brush with the potato mixture. Lightly press in the peppercorns. Bake everything for about 30 minutes in a preheated oven at 175°C. Serve with a light salad.